Pizza has always been a comfort food for me. The crust is the most important part, it has to be crisp and chewy. Layer your favorite topping on a good crust and you’re just about guaranteed to have a great pizza. I use to be strictly a pepperoni pizza fan but I’ve come to prefer meat-less pizzas…this Smokey Spinach Pizza is one of my favorites.
Fresh spinach is one food you will always find in my refrigerator. It is so versatile, you can eat it raw in salads or cooked in just about anything, it always tastes great.
Spinach is full of antioxidants called flavonoids and carotenoids. The flavonoids in spinach have been found to function as anti-inflammatory and anti-cancer properties. Spinach antioxidant nutrients include – vitamin C, vitamin E, beta-carotene, and manganese, zinc, and selenium — it’s not surprising that spinach helps lower oxidative stress. Two carotenoids in spinach (lutein and zeaxanthin) are antioxidants aid in vision and help prevent age-related macular degeneration.
Spinach has lots of nutrients and is a great source of vitamin K, vitamin A, iron and folate.
Vitamin K is a fat-solube vitamin that aids in blood clotting and helps maintain bone health.
Vitamin A promotes good vision and helps maintains good skin health.
Iron is important as it helps hemoglobin hold oxygen in the blood.
Folate is a water-soluble B vitamin that functions as a coenzyme in the synthesis of nucleic acids (DNA and RNA) and metabolism of amino acids.
Magnesium helps lower blood pressure and prevents arrhythmia.
Calcium is needed for healthy teeth and bones, nerve impulses, muscle contraction, and blood coagulation.
- Calories 7
- Calcium 30 mg
- Potassium 167 mg
- Folate 58 µg
- Vitamin A 2813 IU
- Vitamin K 145 µg
Since the dough needs time to rise I prepare that first. There are a couple of important steps that I like to follow. I like to use a scale to weigh out the bread flour. I think it helps create a great crust. Use a thermometer to check the temperature of your water before adding it to the flour mix. If your water temperature isn’t correct it will affect how the yeast works.
After your dough has risen, pour it out onto lightly floured countertop. Dough will look very light and airy, gently knead and reshape into ball.
Shape the dough into a rectangle or circle and let it rest for several minutes before transferring it to the hot baking stone.
The crust is perfectly crisp and chewy. This is probably one of the best pizza dough recipes.
I love the freshness of the sauces with the bright green spinach. The provolone/mozzarella cheese was Sargento’s brand, it added a smoky flavor while still keeping the creamy cheesy goodness of mozzarella. I’m sure you’ll love this as much as we did